Vintage Wrap Up 2021
Our talented Winemakers, Cellar Supervisors, Laboratory Technicians and Vintage staff have completed another Vintage season. This year we crushed over 10,000 tonnes of fruit, and managed lingering effects of the Covid19 pandemic. Read below for a behind the scenes look at Vintage 2021 with Idyll Wine Co.
How much fruit did we crush this year?
Toby: Over 10,000 tonnes of fruit was brought in this year.
What variety did we crush most of this year?
Toby: This year Muscat Gordo overtook reigning champion Shiraz and was the grape variety that we crushed most of. We also processed a range of other varietals including Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and Merlot.
How much Marc did we contribute to the community compost program?
Toby: This year we created 1,900t of marc. 1,176t was contributed to the on farm composting program we are part of, and the rest was used on site as compost.
What was challenging about Vintage 2021?
Toby: This year the weather was kinder to our grape growers with no significant rainfall hindering crop growth. Bushfire season was also less damaging for the wine industry than 2020. As a result of the pandemic and international boarders being closed, it was difficult to locate seasonal staff to work the Vintage period, especially those with previous Cellar Hand experience. As a result, many of our crew experienced their first ever Vintage this year!
What was your highlight of Vintage this year?
Toby: Overall the quality of the grapes this year is exceptional, noticeably the grape colours have improved from last year. Witnessing the development and growth of Sergi, Stu and Tom as they completed their first vintage as Cellar Supervisors was also a highlight.
What does post-vintage look like at Idyll Wine Co now?
Toby: Post vintage there is always lots of cleaning up to be done. We now focus on turning crushed grape juice into final wine products which is a lengthy process. Currently our team is processing the red grape juice through malolactic fermentation – a process which converts the tart tasting malic acid naturally present in grapes, into a softer tasting lactic acid.
What product are you most excited to see finalized from vintage 2021?
Toby: This year Sauvignon Blanc looks really promising as seen in the quality of the grapes. It will also be exciting to see the grapes from our own estate turn into a Chardonnay table wine this year.
We also followed up on pre-vintage chat with Tom, Stu & Sergi to get their thoughts on Vintage 2021.
How did you find your first Vintage as Cellar Supervisors?
Tom: The best word I can use is fun. It was a great Vintage team from a variety of diverse cultural backgrounds.
Stuart: Vintage 2021 was all about learning. I learnt lots whilst working with a great bunch of people and enjoyed each day.
Sergi: It was my first time leading teams, and whilst it was challenging, you realised at the end of Vintage how much knowledge you had gained.
If you’re interested in trying some of our wines from previous vintages, head to our local Cellar Door located in Moorabool, Geelong.